1. Preheat deep-fryer to 375ºF (190ºC) and oven to 250ºF (120ºC).
2. In a bowl, whisk flour, 1 1/2 teaspoons (7 mL) salt and cayenne. Whisk in beer cod until smooth. Let stand for 15 minutes.
3. Meanwhile, peel onion. Cut into 1/2-inch (1 cm) thick slices. Separate into rings.
4. In a deep-fryer or deep heavy-bottomed pot, pour in enough oil to come at least 2 inches (5 cm) up side. Heat to 375ºF (190ºC) or until a 1-inch (2.5 cm) cube of bread turns golden in 20 seconds. Using a fork, dip 4 or 5 onion rings into batter; cook in oil for about 1 minute or until golden brown, turning halfway through. Using a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in 250ºF (120ºC) for up to 1 hour. Repeat with remaining onions.
5. Meanwhile, cut fillets into serving-size pieces. Dredge fish in flour; shake off excess. Dip fish into batter and fry in oil, turning once, until golden brown, about 7 minutes. Remove with a slotted spoon; drain on a paper towel-lined baking sheet.
6. Sprinkle with salt to taste.
7. Serve with lemon wedges and tartar sauce.
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt, plus more for sprinkling on onion rings and fish
1/4 teaspoon freshly ground black pepper
3/4 cup (half a 12-oz. bottle) medium-bodied ale (such as New Belgium’s Fat Tire)
Vegetable oil for frying
1 yellow onion, sliced into 1/2-in.-thick rings
1 1/2 pound skinless cod fillets, rinsed and cut into 2- by 4-in. pieces
1 lemon, sliced paper-thin
1 cup flat-leaf parsley sprigs, stems trimmed
tomato and crab soup
2 tablespoons olive oil
5 scallions, thinly sliced
1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
1 Fresno or Thai chile, seeded, minced
2 1/2 pounds beefsteak tomatoes, chopped (about 3 cups)
2 1/4 cups chicken or vegetable stock
1/2 cup coconut milk
3 tablespoons fresh orange juice
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon (or more) fresh lime juice
1/2 pound fresh lump crabmeat
3/4 cup pea tendrils or shoots, trimmed
6 snow peas, trimmed, thinly sliced on diagonal
Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile RECIPE PREPARATION
until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken
stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer,
stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
Working in batches, purée soup in a blender until smooth, about 1 minute per batch. Stir in 1
tablespoon lime juice. Season to taste with salt and more lime juice, if desired. Chill, if desired.
Or ladle hot soup into wide shallow bowls. Garnish with crabmeat, pea tendrils, and snow peas.
Pan Seared Wild Chum Salmon Fillet with Seasonal Salad
Chef Ned Bell’s pan-seared chum salmon fillet makes an easy, delicious, nutritious
meal anytime. Here’s how to make a simple meal using wild chum salmon that your
family will love!
Pan Seared Wild Chum Salmon Fillets
Two 5 oz chum salmon fillets
1 tbsp kosher salt
Half a lemon
1 tbsp Canola oil
Knob of butter